Stuffed Acorn Squash

It's a week after Thanksgiving and I still have a ton of squash sitting around my house.  We received a beautiful acorn squash in our CSA box this week and it was just begging to be baked into something delicious. I found this recipe on Pinterest so I can't take the credit. I couldn't find the Rice Select Royal Blend at our grocery store so I substituted with wild rice and it was delicious. If your squash is wobbly once it has been halved, cut a slice off the bottom so it will lay level. One acorn squash makes 2 servings so double the recipe if you are feeding a family. 

Prep time: 10 mins (plus time to make rice)
Cook time: 30 mins
Makes: 2 servings

INGREDIENTS:
1 acorn squash, halved lengthwise and seeds removed
1 tbsp melted butter
salt & pepper to taste
1/2 tbsp butter
1 large shallot or onion
1 cup Rice Select Royal blend, cooked according to package directions
1/4 cup dried cranberries, chopped
1/4 cup pecans, chopped
2 tbsp chopped parsley
salt & pepper to taste

DIRECTIONS:
Heat the oven to 450 degrees and arrange a rack in the middle.  Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and the insides) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. 

In a medium size skillet, melt butter over medium heat. Saute shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat. 

Divide the rice filling among the roasted squash halves and serve immediately. 

Shiitake and Sweet Pea Risotto

Prep time: 20 min

Cook time: 30-40 min

Serves: 4

INGREDIENTS:

4 cups fat-free, less-sodium chicken broth

1 tbsp butter

1/2 cup finely chopped onion

1 1/2 tsp minced garlic, divided

1 cup uncooked Arborio rice

1/2 cup dry white wine

1 tbsp extra-virgin olive oil

4 cups thinly sliced shiitake mushroom caps

2 tsp chopped fresh thyme, divided

3/4 cup frozen green peas

6 tbsp grated fresh Parmigiano-Reggiano cheese, divided

1/4 tsp freshly ground black pepper

DIRECTIONS:

Bring broth to a simmer in a medium saucepan; keep warm over low heat. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

 

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

Saffron Risotto

Saffron is the world's most expensive spice.  It comes from a tiny purple crocus flower that produce three stigmas per flower that are hand picked and dried.  It takes 14,000 stigmas to produce 1 ounce of saffron.  The saffron truly transforms this dish and gives it a pretty yellow color.  If you do not have any or do not invest in buying the saffron, you can use safflower.

Prep time: 10 mins

Cook time: 25 mins

Serves: 4 as a side dish

INGREDIENTS:

4 to 6 cups chicken broth

1/2 tsp saffron threads (about 20 or so) powdered in a mortar

2 tbsp butter

2 tbsp extra-virgin olive oil

1 finely chopped yellow onion

1 1/2 cups Arborio rice (do not rinse)

1/2 cup white wine

1/2 cup Parmegiano Reggiano, finely grated

Drizzle of good quality extra-virgin olive oil

Salt and freshly ground pepper

Garlic clove (optional)

DIRECTIONS: 

Place saffron threads in a small dish with water to soak. 

 









In a medium saucepan, heat broth and saffron to a gentle simmer.  In another heavy-bottomed pot, heat butter and olive oil and saute onion until transparent.  Add rice and stir quickly and thoroughly to coat with butter.  Add white wine and let it cook down for a few minutes. 

Add 1/2 cup hot broth and stir with a wooden spoon or rubber spatula, including the sides and bottom of the pot.  Continue to stir until almost all of the broth has been absorbed.  Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely.  Constant stirring or agitation is essential; this produces a creamy texture while retaining a soft "bite".

Taste after 20 minutes.  The rice should be tender, but still firm and intact.  Add a final 1/2 cup broth and stir in the Parmesan.  Season generously with salt and pepper to taste.  Drizzle with extra-virgin olive oil and some extra Parmesan for topping.